Category: Dining

Summer is here! And, with it comes long days in the sun melting into lazy evenings around the grill.

Thirty A Filet & Vine teamed up with Marrow Private Chefs to share their favorite grilling recipe for you to try this summer.

Grilled pork tenderloin with peach sherry reduction

Ingredients:
1 Pork Tenderloin
2 to 3 Peaches, peeled and halved
¼ Cup Sherry
1 Teaspoon of Minced Garlic
1 Teaspoon of Minced Shallots
2 Tablespoons of Butter
Salt
Pepper

Directions:
First, season your pork tenderloin to taste with salt and pepper. Then, place it on the grill over a medium flame, rotating it periodically until its internal temperature reaches 145 degrees Fahrenheit.
While the pork is cooking, place the peach halves on the grill over high heat. Once a light char is achieved, remove the peaches from the grill and chop them into small chunks.
In a saucepan over high heat, melt one tablespoon of butter and saute the garlic and shallots. Once they are soft, add the peaches and stir the mixture until the peaches are soft. Now, add the Sherry and reduce the heat to a simmer, stirring occasionally and allowing it to reduce about a third of a cup or to desired thickness.
Remove the pork tenderloin from the grill once it’s reached the desired temperature and allow it to rest for about five minutes. Finally, slice it as desired and spoon the reduction over the top.
This dish pairs well with grilled squash or your favorite potato dish.

For more information or to pick up all you need for this recipe, stop by Thirty A Filet and Vine at 1598 South County Highway 393 in Santa Rosa Beach or visit the website at www.thirtyafiletandvine.com.

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Tropical Coconut Lime Shrimp

Serves 4 | The Olive Oil & Vinegar Lover’s Cookbook

Ingredients:

3/4 lb large shrimp (about 15), shelled and deveined

1 Tbsp 30A Olive Oil Persian Lime Infused Olive Oil

1/4 tsp Himalayan Pink Sea Salt

pinch of chili flakes

1/4 cup 30A Olive Oil Coconut Balsamic Vinegar

1/2 thinly sliced red bell pepper

1/4 cup diced red onion

1/4 cup chopped mango

1 Tbsp chopped fresh cilantro

Directions:

In a mixing bowl, toss the shrimp in the olive oil, salt and chili flakes.

Heat a non-stick frying pan over medium-high heat and add the white balsamic. Bring to a boil. Add the shrimp, bell pepper and red onion immediately. Saute for 2 minutes or until the shrimp are just pink and have curled. Add the mango and stir to combine. Remove from heat and sprinkle with chopped cilantro. Serve over jasmine rice and enjoy!

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By Chef Gary Serafin

So you are planning a dinner party and dreading it…It seems you have a choice, work hard to make everything right and not enjoy the party, or enjoy the party and take the chance that things will not go the way you want.  Usually it’s a matter of timing, where everything has to come together at one time. Here’s a few simple guidelines which will help you organize the party with ease and also enjoy yourself. Let’s use a dinner party for 6-10 friends. Let’s start with some hors d’oeuvres to begin the evening while people arrive and chat.  Once dinner begins start with a first course of salad or seafood or both. Follow that with the main course followed by dessert. As this is a gathering of friends, ask everyone to bring a bottle of wine. Assign a type of wine for each person that will pair with a course, such as champagne, white wine, and red. Have your own wine selections for backup. Pre-set your dinner table, set out all of your glassware either on the table or at the “bar” area, have all of your dinner service plates out and ready.

For the menu start with three different hors d’oeuvres. Make sure they have different ingredients from the other courses you are serving. They should not require a fork to enjoy them. You can offer both hot and cold items.  Prepare them in advance! The first course could be a salad and seafood combination recipe that is easy to assemble. The main course can be either a seafood or meat dish which is fully prepped so you only have to heat it up and plate it.  Find recipes that can be partially cooked then chilled or held room temperature then finished off. Many vegetables can be prepped or partially cooked then heated up in the microwave.

Since these are your friends there will always be someone willing to help plate up and serve. Your plates are ready to go and you should have a clear area to plate up each course. Take time in advance to jot down a general timeline on how you want things to flow. Remember to ENJOY the evening! In future articles we will provide guidelines for different types of events.

Chef Gary Serafin
30A Gourmet

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Marie and Hanie Nasri, former owners of Maries Bistro in Blue Mountain Beach recently relocated and started anew opening Fresh and Fast 30A at the HUB in Seacrest. Fresh and Fast is open for Breakfast at 8am- 11am and for Dinner from 4pm -9pm. Weekends the shop is open all day. Marie is the Chef, still serving a unique blend of specialties, traditional breakfast and specialty quiches in the mornings and fresh salads, wraps and Shrimp dinners in the afternoons and evenings. Their specialty there days is in preparing fresh and fast ready to serve meals, fresh salads, chicken, salman, shrimp and roasted pork dinners you’ll probably remember from Marie’s. Marie still spends most of her time preparing and Hanie, her ever-present right hand¸ssl the

our Chef and Owner! She’s worked on the Emerald Coast for almost 35 years and shares her warm heart with all those that have the pleasure of meeting her. You may have met this fun loving and ever caring woman at Sandestin where she won their site-wide Above and Beyond award. Maybe you know her from her most recent project Marie’s Bistro, but if you ask her how excited she is about her new spot at The Hub, you’ll see her glow! We love working with her and we know you’ll love her food!

Hanie Nasri is Marie’s right hand man. He’s the dreamer and the visionary and keeps us all on our toes! It’s likely that if you dined at Marie’s Bistro he greeted you and your family and remembered you all and what you all ate on your last visit, some of you may have even spotted him singing karaoke on their “big stage”. Now you’ll probably catch him listening to music or watching a movie at 30a’s largest backyard party, The Hub! Make sure to give this familiar face a hello when you see him.

Hours

Monday – Friday: 8am – 11pm, 4pm – 9pm

Saturday & Sunday: 8am – 9pm

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Dining Showcase: Vin’tij Boutique, a Local Restaurant favorite

Vin’tij Wine Boutique has been a local restaurant favorite for 20 years. Chef John Jacob and Todd Reber opened Vin’tij in 1998 after working together at Bud & Alley’s in Seaside. After developing their friendship and having mutual goals and desires to open their own restaurant, they decided to join forces and open a food and wine focused restaurant. Both agreed that the restaurant would also feature a wine boutique stocked with hard to find, limited production wines. This concept allowed them to showcase Chef John’s creative, culinary talents by designing a menu complimentary to Todd’s passion for wine.

The Vin’tij Food and Wine pairings led to featured multi-course wine dinners where Todd would bring in small batch, family operated wine makers from around the world to talk about their latest released wines. Vin’tij became a popular hot spot for locals and through word of mouth, tourists were encouraged to include Vin’tij in their dining plans. The local secret was officially out!

Chef John’s culinary skills were memorable, and something to talk about, while Todd’s magnetic personality always made customers feel welcomed and well cared for. Todd quickly became known as the local “wine guru” since he loved helping people find the right wine to go with their meals. At the same time, he also loved working with customers to help them stock their own personal wine cellars. If people were looking for a special vintage and he didn’t have it stocked, he would see if he could find it elsewhere. Going above and beyond for the customers is something Todd has always took pride in.

As the years progressed, Todd and Chef John worked hard to continue to develop the Vin’tij concept. Chef John was always coming up with new creations for the Vin’tij daily specials. His enthusiasm towards food and his ever-changing menus kept people from getting bored with the Vin’tij fare. Every time people would visit, something new would be available on the Vin’tij menu. In addition to the daily specials, people could always find their favorite menu items as well, such as the Oyster BLT and the Pecan Chicken with Smoked Tomato Chutney, which quickly became Vin’tij Cult favorites.

Throughout the years, Todd continued to travel to different wineries all over the world in order to expand his wine knowledge, while also developing relationships with many of the world’s wine purveyors. The combination of Chef John’s passion for food, Todd’s experience in public relations and knowledge of wine, as well as the friendly Vin’tij staff, has attracted a consistent, local following making Vin’tij the success it is today.

Stay tuned for the many new and exciting things coming to Vin’tij! With greater experience and Todd’s desire to grow and expand the original Vin’tij concept into the next decade, Vin’tij Food & Wine will have even more to offer to our local community as well as those who travel to visit our beautiful beaches. 10859 U.S. Highway 98 W, Miramar Beach, 850-650-9820. www.vintij.com

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Crust Artisan Bakery, a Culinary Delight, Opens New Location at The HUB on 30A

Mark Fressell is fond of saying, ”I didn’t quit my job as an engineer to make bad food.” Everything the owner of Crust Artisan bakery in Santa Rosa Beach makes is made from scrap. “No Shortcuts,” he says.
Originally from the Bronx, Mark moved to Atlanta and worked as an engineer for 33 years. “One day I just decided I was finished working behind a desk. I reached a point in my life, that if I was going to do what I really wanted to do, what my passions were, I had to get on with it,” he said. “So, I bought books, I traveled to many fine restaurants, and I learned the difference between doing something right and looking for shortcuts.” In 2010, The Crust Artisan Bakery was born.
Mark and his wife, Kim, have built quite a loyal following from his small, out of the way, corner location in the South Haven shopping plaza on Hwy. 98. Custom culinary design and individual service don’t begin to describe the experience of dining with Mark and Kim. You simply must see for yourself.

After eight years at their current location, Crust has opened a second location at The HUB on 30A. And the word is already getting out!

The new location will focus on genuine Italian Pizza made with the same ‘no shortcuts’ attitude Mark brings to every meal. We asked, “What’s really the difference? Pizza is pizza.’ “Not in the least,” he said. “What you’ll get at Crust is simply the best pizza value on 30A. We start with all fresh vegetables and quality meat toppings. Our flour is imported from Italy—super expensive—but makes a better pizza. We import only San Marzano plum tomatoes and, we make our mozzarella fresh every morning. Finally, the pizza is placed in an 800 degree, wood-burning oven which takes a certain skill, continuously manipulating the pizza to ensure baking at a high temperature without burning. The result? A well-baked pie with a delicious light-smokey taste.

There are two Crust locations at The HUB this summer. Opposite the pizzeria will be a finger food stand featuring extra large chicken wings, fresh, deep-fried Italian pockets, and even some homemade individual pies, all hand-crafted and made fresh each day. For you Crust Artisan Bakery regulars, pizza will no longer be available at the Hwy. 98 Santa Rosa Beach location. So, make it a date and visit The HUB on 30A. Take in some wonderful family entertainment and enjoy the “best pizza value on 30A”.

Hours of operation are Monday through Friday from 4 – 9:30 p.m. and Saturday and Sunday from 11 a.m. – 9 p.m.

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Chipotle Grilled Steak with Mango Salsa

Ingredients
3 T freshly squeezed lime juice
1 T honey
1 T garlic, minced
1/4 c fresh cilantro

1/4 c 30A Olive Oil's Chipotle Infused Olive Oil

4 filet mignon steaks
2 Mangoes, peeled, cut and diced
30A Olive Oil Mango Balsamic, to taste, if desired

1 1/2 c canned black beans
1/4 red bell pepper, diced
2 scallions, sliced

1/2 jalapeño pepper, seeded and minced
1 1/2 T fresh cilantro, roughly chopped
1/4 t 30A Olive Oil's Lime Sea Salt

Directions

1. For the marinade: puree lime juice, honey, garlic, cilantro and olive oil in a food processor or blender until smooth.

2. Place steaks and marinade in a Ziploc bag for at least 3 hours.
3. Prepare the mango salsa: combine remaining ingredients and refrigerate.
4. Place steaks on the grill and cook as desired. Remove from the grill

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Bryce Jarvis Editorial

Born and bred in the heart of Destin, Bryce Jarvis, along with his father, Captain Gary Jarvis, are no strangers to the seafood industry. With over 40 years of fishing in their family, both Bryce and Gary have a plethora of knowledge on all things fish. After nearly two decades of restaurant management and menu development experience, the Jarvises have laid out their love of seafood and brunch on the table with their restaurant Sunset Bay Cafe.

There aren’t many locals who can say they’ve lived in Destin their entire lives. Bryce Jarvis, however, has always called the “World’s Luckiest Fishing Village” home, where he has spent his entire life catching seafood or serving it. Starting a job on his father’s boat at the age of 12, Bryce spent much of his childhood working on the water, making his knowledge of quality seafood insurmountable and one of the best assets to his restaurant businesses.

“Spending summers as a 2nd mate on my father’s boat supplied me with a surplus of knowledge about all things fish,” says Bryce. “We are incredibly passionate about sustainable, quality seafood, which is a core part of our business model.”

Bryce began his career in the restaurant industry back in 1997 working with Abbott Resorts Catering. After years of learning the kitchen from the ground-up, Bryce opened his first restaurant, Sunset Bay Cafe, along with Captain Jarvis in 2015.

Sunset Bay Cafe, located near the Linkside Conference Center in Sandestin Golf and Beach Resort, offers a casual dining experience overlooking the Choctawhatchee Bay. Open daily for breakfast and lunch, Sunset Bay Cafe prides itself on its use of only the finest in locally sourced ingredients including fresh produce and sustainable seafood, delivered daily from the docks in Destin. Sunset Bay Cafe offers a full bar, outdoor dining, poolside Tiki bar (seasonally), and “grab and go” options.

Having a prime location overlooking the pool and bay, Sunset Bay Cafe is the perfect setting for any occasion. Featured in Northwest Florida Weddings Magazine, Sunset Bay Cafe’s talented team is ready to fulfill all of your event needs, from weddings, to bridal showers, and catering. Notably awarded Best in Destin along with Best of the Emerald Coast, Sunset Bay Cafe’s innovative twists on the classics, like Roast Beef Benedict and Banana Brulee Waffles, make it a brunch spot in Sandestin that you don’t want to miss.

Bryce and Captain Gary Jarvis have recently aimed to take on another challenge—a restaurant to highlight their quality, sustainable seafood in lunch and dinner options. Recently opened in March 2018,Sunset Bay Cafe’s sister restaurant, Slick Lips Seafood & Oyster House, is also located in Sandestin Golf & Beach Resort in the heart of the Village of Baytowne Wharf. To learn more about Slick Lips Seafood & Oyster House, please visit www.slicklipsseafood.com.

Sunset Bay Cafe is open seven days a week from 7 a.m. to 2 p.m. To learn more about Sunset Bay Café, please visit www.sunsetbaycafesandestin.com. To inquire about booking an event at Sunset Bay Cafe, please call (850) 267-7180.

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